BASICHANDMADE PIZZADOUGH

This is abasic white pizza dough; tomake wholewheat dough, use a combination of wholewheat andwhitebread flour. The best ratio is25percent whole grain flourand75percent all-purpose flour. Ifyou use too muchwhole grain flour, the crust will be leaden, not light and airy. 1cuplukewarmwater, plus

extraasneeded 1/4cupoliveoil, plusextrafor

oilingthebowl 1tsp. sugarorhoney 1packageactivedryyeast

(21/4tsp.) 3cupsunbleachedall-purpose

flour, plusextraasneeded 1/4tsp. koshersalt Cornmeal, gritsorpolenta, fordustingondoughbefore baking

Place thewater, oil, and sugar in a large bowl. Sprinkle the yeast on topand let sit until foamy, about5minutes.

In amedium bowl, combine the flourand salt. Addto the water mixture, 1/2cup at a time, untilwell incorporated. If the dough is stiff, addmorewater. If it is very sticky, add extra flour, 1tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto awell-flouredwork surface. Kneadforabout1minute, until justsmooth and easy towork with, adding extra flourto the surface as necessary to prevent the dough fromsticking. Do not Watch a video on howto prepare a grilled pizza, at austin360.com. overwork the dough or it will be tough.

Place the dough in an oiled clean bowl, turn it several times to coat all overwith the oil, then drizzle the topof the doughwith a little oil. Cover tightly with plasticwrap, place in awarm spot, and let rise until itmore than doubles involume, about1 hour.

Punch the dough downand knead on a lightly floured surface for1to2minutes, untilsmooth. Divide into two equal-sizeballs and proceedwith your pizza making.(The doughmaybe madeahead, frozen forup to a month, and thawedat room temperaturebefore using.)

Preheat the grillby setting all the burners on high orby lighting 50to60charcoal briquettes. Once the briquettes have becomegray-ashed (20 to30 minutes), movethemall to one side of the grill. (If using gas, close the lid of the grill and heat for10minutes.)

Meanwhile, sprinkle yourwork surface with the grits or polenta. Place the dough in the middle of the surface. You can either roll out the doughwith a rolling pin, stretch it out with your hands, or press it out fromthe center against thework surface. Ideally, youwant a 12-inch, organically shaped piece ofdough— round, square, or rectangular— 1/8- to 1/4-inch thick (erron the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. (Our recipes call for2tablespoons, butwe tend to usemore oilwhen making ourown pizzas, which results in a thinnerand crispier crust.)

Pickup the doughby the two corners closest toyou. In one motion, lay itdown flat on the cooking grate fromback to front (as youwould set a tablecloth downon a table). Close the lid and grill for3minutes (no peeking!), then check the crust and, ifnecessary, continue grilling a fewmore minutes until the bottomiswell marked and nicely browned, rotating180 degrees ifneeded.

Use tongs to transfer the crust fromthe grill to apeel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Followthe specific recipe directions for adding any sauce, toppings, and/orcheese.

Turnoffhalf the burners, if using gas. Set the pizzaback on the grate over indirect heat and grill, with the lid down, until the bottomiswell brownedand the cheese is melted, 5to10 minutes, depending on the heat ofyour grill and rotating halfway through. Remove fromthe grill, garnish, and season as directed. Slice and serve immediately. Makes two pizza crusts.